RTO Provider No: 52118 | CRICOS Code: 03275D

SIT50416 - Diploma of Hospitality Management
(CRICOS-091070K)

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Course

overview - Option 1

STUDENT

International students

ENGLISH REQUIREMENT

English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)

CAREER PROSPECTS

The qualification provides a pathway to work as:
• banquet or function manager
• bar manager
• café manager
• chef de cuisine
• chef patissier
• club manager
• executive housekeeper
• front office manager
• gaming manager
• kitchen manager
• motel manager
• restaurant manager
• sous chef
• unit manager catering operations

MANDATORY REQUIREMENT

• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationary & Equipment list on student handbook.

DURATION

26 weeks (6 months / 2 terms)

STUDY MODE

Face to face classroom and practical environment – 2 contact days per week plus 4 hours of digital learning per week.

ACADEMIC REQUIREMENT

Must have evidence of a completed SIT40516 Certificate IV in Commercial Cookery or combination of unit that meet training package requirements.

STUDY PATHWAY

After completing the qualification, students may progress to study in SIT60316 - Advanced Diploma of Hospitality Management (CRICOS-03379F)

ASSESSMENT

Units of competence will be assessed using a selection of tools, portfolios, essays, reports, role-plays, practical observations, case studies, questioning, simulation activities and written tests

Course

overview - Option 2

STUDENT

International students

ENGLISH REQUIREMENT

English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)

CAREER PROSPECTS

The qualification provides a pathway to work as:
• banquet or function manager
• bar manager
• café manager
• chef de cuisine
• chef patissier
• club manager
• executive housekeeper
• front office manager
• gaming manager
• kitchen manager
• motel manager
• restaurant manager
• sous chef
• unit manager catering operations

MANDATORY REQUIREMENT

• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationary & Equipment list on student handbook.

INDUSTRY PLACEMENT

This course includes mandatory industry placement

DURATION

2 years (Commercial Cookery specialisation) or 2.5 years (Patisserie specialisation)

STUDY MODE

Face to face classroom and practical environment – 2 contact days per week plus 4 hours of digital learning per week.

ACADEMIC REQUIREMENT

Completion of the equivalent Certificate III level Australian certificate/ qualification or Completion of year 12 high school or equivalent.

STUDY PATHWAY

After completing the qualification, students may progress to study in SIT60316 - Advanced Diploma of Hospitality Management (CRICOS-03379F)

ASSESSMENT

This course includes 10 weeks of mandatory work placement with one or more of our industry partners. Locations, days and shift times may vary during this period of the course.
Mixture of theory and practical - All practical assessments will be conducted in the Kitchen environment where students will be observed completing set tasks, using equipment, preparing dishes and cooking methods. Full uniform ands tool kits are required to complete practical assessments in the Kitchen environment. Other forms of assessment include Portfolios, essays, reports, role-plays, practical observations, case studies, questioning, simulation activities and written tests . Attendance to all practical sessions is necessary to successfully complete this course

Units of competency

This qualification is made up by combing units from the Commercial Cookery and or Patisserie Qualifications as pathway to this qualification. Depending on what option and duration is chosen the core and elective units will vary. Please contact us to discuss what your needs are and the pathways available to you.

Empyrean is your pathway
to a long lasting career

testimonial-Sandra-dip-hospitality
Empyrean Education Institute is a great place for beginners to learn culinary skills. The trainers have a very hands on approach to teaching amateurs like us and yet do so with a lot of encouragement, making the students feel confident and enthusiastic. The modules are well developed and skillfully executed. The opportunities given to the students through Industry Placements gives us great exposure and a real feel of how the industry works. There is a perfect blend of the theoretical knowledge as well as the practical demonstrations of what we need to know, thus easing our transition from the college into the workforce. I really appreciate all the effort put in by my trainers Francesca and Neil for making me believe I have potential through the many moments of self doubt. I can truly say that Empyrean has delivered all that they promised at the Induction programme and I am happy to be a part of this institute.
Sandra Johannes
SIT50416 - Diploma of Hospitality Management (CRICOS-091070K)
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